Motichoor ke Laddu
Ingredients:
- 2 ½ cups of gram flour
(besan) - 500 ml milk
- 1/2 teaspoon black cardamom powder
- 3 cups of ghee (clarified butter)
- A fine-holed Shallow Strainer Spoon
For Syrup:
- 3 cups of sugar
- 3-4 cups of water
- 2 tablespoon milk
- 3 cups of ghee (clarified butter)
- 1 tablespoon food colour (orange or yellow)
Preparation:
For Syrup:
- Put sugar and water in a vessel and boil.
- When sugar dissolves, add milk and boil for 5 minutes till scum forms on top.
- Strain and return to fire.
- Add color and boil till sticky but no thread has formed.
- Add cardamom powder and mix well and keep aside.
For Boondi:
- Mix flour with milk and make a smooth batter.
- Mix cardamom powder with it.
- Heat ghee in a heavy frying pan, hold strainer on top with one hand and with the other hand pour some
batter all over the holes. - Tap gently till all batter has fallen into hot ghee.
- Stir with an another strainer and remove when light golden, keep aside.
- Repeat for remaining batter.
Last Steps:
- Immerse boondi in syrup and keep it for a min.
- Drain the excess syrup.
- Spread the boondis in a large plate and sprinkle little hot water over it.
- Cover and keep for 5 minutes.
- Shape in laddoos with moist palms.
- Let it cool and dry, before storing in containers.
- Garnish the ladoos with sliver foil and chopped almonds and pistachios.